Eastside Road, February 26, 2016—
1 Tbsp. olive oilThis was dinner one evening recently; lunch a day or two later — as good for maturing as it was when fresh.
1 large onion, chopped
3 cloves garlic, minced
Sweat the above half a minute or so.
Add a pound or so of coarsely chopped kale; cook another minute.
Add a cup of chicken broth, 2 tsp ground coriander, a teaspoonful ground cumin, half a teaspoonful of garam masala, a quarter teaspootful salt, and some red pepper; cover; cook ten minutes or so, until kale is tender.
Stir in a 15-ounce can of chickpeas and cook until heated through.